These little bundles of nutty goodness are pretty good. They are gluten free if you use gf oats and are packed with protein and fiber. Over the weekend, I found them in an old Women’s Day magazine or Family Circle, I forgot which. So, here is the recipe I tweaked a little to fit my desires.
I would compare it more with a Clif bar or protein bar consistency rather than a muffin. They are very dense but I really liked them. Great for a quick morning snack.
Peanut Butter and Jelly Muffins
1 c peanut butter
1/3 c maple syrup
4 c gluten free oats
1/2 c sunflower seeds
1/2 c cooked quinoa
1 jar of jam/jelly (I used simply fruit which has no added sugar)
Mix the peanut butter, jam and maple syrup over medium heat until melted and smooth. Add in the dry ingredients-stir well.
Put into muffin tins (I used mini muffin tins so I would have smaller bites) and the batter will be very thick and lumpy. You will have to press down in each muffin cup. Bake for about 20-25 minutes at 350.